Henny Penny Corporation

Robert W Stirling

Gary L Mercer

David B Winter

Douglas A Burkett

Tim A Landwehr

Richard L Jones

Robert T Wood

William M Casey

Joseph J Tiszai

James D King

Douglas M Burkett

An automatic cooking medium level control system for a cooking apparatus, e.g., a fryer, may include a cooking vessel having a first temperature sensor at a first level of the cooking vessel and a second temperature sensor at a second level of the cooking vessel. A reservoir holding a cooking medium, such as cooking oil, may be in fluid communication with the cooking vessel. A controller may monitor temperature data from the first and second temperature sensors to determine whether the level of cooking oil in the cooking vessel has lowered. Upon determining that the cooking oil level has lowered, the controller may actuate a supply mechanism, such as a pump, which may be disposed on a fluid communication path between the reservoir and cooking vessel, which may enable the introduction of cooking medium from the reservoir to the to the cooking vessel.

Automatic cooking medium level control systems and methods

A system and method for identification of a medium in a cooking vessel is disclosed. The system includes a cooking vessel, a heat source for heating a medium within the cooking vessel, and a temperature sensor within the cooking vessel for measuring the medium temperature. A process controller is in communication with the temperature sensor and controls the heat source, and includes a processing unit and a storage unit. Data is input to the process controller through an input unit, and the temperature sensor sends a signal representing the medium temperature to the process controller. The process controller controls the heat source and applies heat to the medium, and also monitors the medium temperature in order to determine whether the medium is substantially water. The method first determines the temperature of a medium in a cooking vessel and initiates a cool detection process if the temperature of the medium is less than a predetermined temperature. If the temperature of the medium is above at least a predetermined temperature, the warm detection process is initiated. Next, the method determines if the medium includes water and provides an alarm if the media is substantially water.

System and method for determining cooking system medium

An apparatus and method for determining a load size of a food product in a cooking device is described. The apparatus includes a carrier assembly for receiving a food product; a cooking vessel containing a cooking medium, for receiving the carrier assembly; a lid assembly for raising and lowering the carrier assembly; a weight-bearing portion for supporting the lid assembly and the carrier assembly; a load sensor placed on the weight-bearing portion so as to measure a weight of the carrier assembly, the load sensor providing an output signal; and a control device for receiving the output signal and determining cooking parameters for the food product. A method for determining a load size of a food product in a cooking device includes the following steps: weighing a carrier assembly when the carrier assembly is empty to determine an empty carrier weight; weighing the carrier assembly when the carrier assembly contains a food product to determine a loaded carrier weight; determining a differential between the empty carrier weight and the loaded carrier weight, resulting in a food product load; reporting the food product load; and modifying cooking parameters responsive to the food product load.

Apparatus and method for determining load size of food product

A cooking medium management system and method from manipulating a cooking medium during cooking operations. The system has a controller generating a lock-out signal and a transfer signal, and selectively generating one control signal selected from the group consisting of a discard signal, a fresh fill signal, a drain signal, a filtration signal, and a polish signal. The system also has a cooking medium transfer pump and a transfer conduit for transferring the cooking medium to and from a frypot, wherein the transfer pump activates in response to the transfer signal. The system further includes a lock-out device, which receives the lock-out signal and disables a fryer heater. Moreover, this system includes a discard device, which receives the discard signal and includes the frypot, the drain pan, a drain valve and a cooking medium drain. The frypot and the drain pan are placed in communication with the transfer conduit via the drain valve. Subsequently, the drain pan and the cooking medium drain are placed in communication with the transfer conduit to discard used cooking medium. In addition, the system includes a fresh fill device, which receives the fresh fill signal and includes the frypot and a cooking medium source. The frypot and the cooking medium source are placed in communication with the transfer conduit to fill the frypot with fresh shortening. The system also includes a filtration device, which receives the filtration signal and places the frypot and drain pan in communication with the transfer conduit to filter the cooking medium. Finally, the system includes a polish device, which receives the polish signal and places the frypot and the drain pan in communication with the transfer conduit in response to the polish signal, fills the frypot to a predetermined level, and places the frypot and the drain pan in communication with the transfer conduit for a predetermined time period, and places the frypot and the drain pan out of communication with the transfer conduit after completion of the predetermined time period.

Cooking medium management system

The invention relates to a cooking device including a vessel for heating a cooking substance. The cooking substance is divided between a heating zone, a transition zone, and a cold zone. A first heating element is used to heat the cooking substance in the heating zone, and a transition zone heating device is used to heat the cooking substance in the transition zone. The transition zone heating device may be a pump for introducing a mixing medium into the cooking substance in the transition zone whereby the cooking substance in the heating zone mixes with the cooking substance in the transition zone. The mixing medium may be air, whereby the cooking substance in the heating zone is turbulently mixed with the cooking substance in the transition zone. The mixing medium also may be a portion of the cooking substance withdrawn by the pump from the transition zone and then reintroduced to the transition zone, thereby creating turbulence in the transition zone. The transition zone heating device may also be a second heating element. A method for operating a cooking device includes a vessel for heating a cooking substance. The cooking substance is divided between a heating zone, a transition zone, and a cold zone. The method comprises the steps of heating the cooking substance in the heating zone to a predetermined temperature and mixing the cooking substance in the transition zone with the cooking substance in the heating zone, thereby creating turbulence within the cooking substance in the transition zone. The turbulence is created by introducing air into the cook substance in the transition zone or by withdrawing a portion of the cooking substance from the transition zone and reintroducing the portion to the transition zone.

Apparatus and method for heat regulation of deep fat fryer

A cooking medium management system and method from manipulating a cooking medium during cooking operations. The system has a controller generating a lock-out signal and a transfer signal, and selectively generating one control signal selected from the group consisting of a discard signal, a fresh fill signal, a drain signal, a filtration signal, and a polish signal. The system also has a cooking medium transfer pump and a transfer conduit for transferring the cooking medium to and from a frypot, wherein the transfer pump activates in response to the transfer signal. The system further includes a lock-out device, which receives the lock-out signal and disables a fryer heater. Moreover, this system includes a discard device, which receives the discard signal and includes the frypot, the drain pan, a drain valve and a cooking medium drain. The frypot and the drain pan are placed in communication with the transfer conduit via the drain valve. Subsequently, the drain pan and the cooking medium drain are placed in communication with the transfer conduit to discard used cooking medium. In addition, the system includes a fresh fill device, which receives the fresh fill signal and includes the frypot and a cooking medium source. The frypot and the cooking medium source are placed in communication with the transfer conduit to fill the frypot with fresh shortening.

Method for manipulating cooking medium during cooking operations

The present invention is directed to a computerized control system for use with a cooking system, such as a deep fat fryer. The control system has a plurality of separately accessible control levels. The control system has a control pad comprising a plurality of function switches. Each of the control levels may be accessed by simultaneously depressing a particular combination of function switches. Cooking parameters can be entered at each level, so that unique cooking parameters for various types of food products can be individually programmed into the control system or so that a single set of cooking parameters for use with all food products can be programmed into the control system. During a cooking cycle, the status of the cycle for a particular product and the usage of that product may be displayed on a control pad.

Electronic control system for cooking system

A system is disclosed for monitoring the output of a gas ignition module used for controlling the heating of a cooking device, such as a deep fat fryer, in a pulsed heating mode. The system includes a controller which detects a failure in ignition and alerts the user of the cooking device of such a failure. In a preferred embodiment, an optoisolator is used to monitor the voltage applied to a gas valve. From this determination, the system logically determines when a gas lockout has occurred, and prevents successive ignition attempts, which could result in an unwanted accumulation of gas.

Control system for a gas cooking device

A computerized control system for use in a deep fat fryer is provided for controlling a heating device and a temperature probe added to the deep fat fryer whereby both the heating device and temperature probe are located in proximity to the bottom zone of the cooking vessel of the fryer. The computerized control system thereafter regulates the temperature of the portion of the cooking substance located in proximity to the bottom zone of the vessel to a predetermined target temperature range. By doing so, moisture found within any cracklings located within the bottom zone of the vessel is minimized and the cooking substance therefore will not boil over the sides of the vessel.

Cold zone heat regulation device and method for a deep fat fryer

A cooking device and method for selectively automatically cooking and rotating a plurality of food products is disclosed. Cooking information for several cook cycles can be stored and later used to cook selected food products automatically based on the stored cooking information. According to one embodiment, at least sear, cook and hold modes may be programmed to automatically sear, cook and a hold a food product in a rotisserie cooking device. According to another aspect of the invention, automatic fan control during a hold mode is used to selectively operate a fan in a continuous or pulsed mode to minimize product dry out and increase the amount of time a product can be held without lowering the quality of the cooked food product. Another aspect of the invention is related to determining the feasibility of reinitiating an interrupted cooking cycle based on a temperature comparison.

Rotisserie control device

The present invention is directed to a computerized control system for use with a deep fat fryer to provide maximum operating flexibility to a user so that consistent food quality may be maintained and efficient and economical operation of the fryer may be realized.

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Dayton, OH, United States of America

Robert W Stirling